Wednesday, August 22, 2012

World's Luckiest Fishing Village

It is very possible that the sole reason Ross chose to move to Destin was for the fishing.

Seriously, even the City of Destin's logo claims it to be the "World's Luckiest Fishing Village." 

See exhibit A:

So naturally my response was/is: let's eat!

A few nights ago Ross and Daniel set off on their BOTE boards at sunset to go fishing. Stand-up paddle boarding is kind of a big deal around here.  Daniel lives on the harbor, so the two mapped out each of the docks that have lights beneath the water to see the fish, my dear.  And off on a mad hunt for Redfish and Trout they went...

{NOTE: In this area you are only allowed to keep "slot" Redfish, meaning the fish must be between 18 and 27 inches long.  The Trout regulations are 15 to 20 inches and you can keep 5 per person per day with 1 being over 20 inches.}

Although Ross and Daniel had a the time of their lives drinking beer and paddling the harbor for no less than 4 hours, Ross returned with only one Redfish, but it was completely  perfect even so.

When Ross returned after midnight with his catch of evening I was ecstatic AKA asleep.  We celebrated the next day with a wonderfully satisfying dinner. Although it was quite eclectic, I must say.  We had leftover Spanish Rice I really need to post my recipe for this soon, Collard Greens southern favorite and spicy baked Redfish.  

{It sounds like a bizarre combination, but it was delightful.}

Spicy Baked Redfish:
Two 1/4 lb filets of Redfish
1 tbsp Olive Oil
2 tbsp butter
Tony Chachere's Original Creole Seasoning
Lime juice

Preheat the oven to 375°.  Spray an 8x11 glass baking dish lightly with non-stick cooking spray. Place the fish skin side down in the dish, and drizzle lightly with olive oil.  Smear one tablespoon of room temperature butter on each portion, then season with Tony's. Squeeze the juice of half a lime over the fish immediately before it goes in the oven.  Bake for 20 to 25 minutes or until the fish is flakey.


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